Fatjona Fejzullahu, Márta Ladányi, Gabriella Kun-Farkas, Szilárd Kun
{"title":"用非酵母发酵的苹果酒的香气特征及其在熟化过程中的动态变化","authors":"Fatjona Fejzullahu, Márta Ladányi, Gabriella Kun-Farkas, Szilárd Kun","doi":"10.1080/03610470.2024.2327911","DOIUrl":null,"url":null,"abstract":"Recently, non-Saccharomyces yeasts have gained considerable attention as a novel strategy to enhance the aroma diversity of alcoholic beverages. This study explores the effect of sequential ferment...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"61 1","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Aroma Profile of Apple Spirits Fermented With non-Saccharomyces Yeasts and Their Dynamic Changes During Maturation\",\"authors\":\"Fatjona Fejzullahu, Márta Ladányi, Gabriella Kun-Farkas, Szilárd Kun\",\"doi\":\"10.1080/03610470.2024.2327911\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Recently, non-Saccharomyces yeasts have gained considerable attention as a novel strategy to enhance the aroma diversity of alcoholic beverages. This study explores the effect of sequential ferment...\",\"PeriodicalId\":17225,\"journal\":{\"name\":\"Journal of the American Society of Brewing Chemists\",\"volume\":\"61 1\",\"pages\":\"\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2024-04-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Society of Brewing Chemists\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/03610470.2024.2327911\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Society of Brewing Chemists","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/03610470.2024.2327911","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Aroma Profile of Apple Spirits Fermented With non-Saccharomyces Yeasts and Their Dynamic Changes During Maturation
Recently, non-Saccharomyces yeasts have gained considerable attention as a novel strategy to enhance the aroma diversity of alcoholic beverages. This study explores the effect of sequential ferment...
期刊介绍：
The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
